When my husband and I saw crayfish available at our usual fish stall, our eyes lit up. We have been looking for new varieties of seafood to cook in the kitchen. But the problem was that I do not know how to cook up the black pepper sauce. My husband wants me to use ready made black pepper sauce but I simply refused to.
4 crayfish, cleaned and cut into half
4 tablespoons butter
2 shallots, thinly sliced
2 cloves garlic, very finely chopped
4 tablespoons black pepper, ground coarsely
1/2 cup curry leaves
2 tablespoons black soy sauce
3 tablespoons sugar
Clean the crabs and cut in half, discarding the spongy “dead man’s fingers.” Smash the claws with a cleaver to allow the seasonings in. Deep fry the crab until half-cooked, drain and set aside.
Heat a wok, melt butter and put in shallots, garlic, salted soy beans, dried prawns, black pepper, curry leaves and chilies. Saute till fragrant, then add crab and the remaining ingredients. Cook for 5-10 minutes until the crab is done.
I used stone crab for this recipe because I just love the big, juicy, and succulent claws of stone crabs, and this back pepper crab recipe is perfect for those claws!
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